Red Curry Prawns With Potato & Chickpeas

Ingredients:

• 1 to 1 1/2 lbs. prawns

• 2 medium Yukon gold potatoes

• 2/3 cup cooked chickpeas

• 1/2 to 3/4 cup coconut milk

• 2 Roma tomatoes, coarsely chopped

• 1/3 cup onion, chopped

• 2 garlic cloves, mined

• 1/4 cup chopped cilantro

• 1 tbsp lemon juice

• 2 tbsp oil

• 1/4 cup warm water for cooking potatoes

• salt to taste

For Red Curry Paste:

• 1 tbsp red curry powder

• 1 tsp paprika

• 1/4 tsp ground cumin

• 1 tbsp water

1. Add all ingredients for the Red Curry Paste to a small bowl and stir to combine. Set aside.

2. Shell prawns, wash and pat dry. Sprinkle with 2 tsp lemon juice.

3. Scrub potatoes and dice into large pieces. If you don't like the skin on the potatoes, you may peel the potatoes.

4. Heat a pan on medium heat. Add 1 tablespoon oil and saute onion for about 3 minutes. Add garlic and cook for 30 seconds.

5. Add potato and cook for 2 minutes before adding warm water. Cover and bring to a boil, reduce heat and simmer for about 6 to 8 minutes or until potatoes are fork tender. Time for cooking potatoes will vary depending on the size.

6. Once potatoes are cooked, transfer to a bowl. Add the remaining 1 tablespoon oil to the pan and heat on medium-low. Add the curry paste to the hot oil and cook, stirring for about 3 minutes.

7. Add potatoes, chickpeas and prawns to pan. Stir, allowing curry paste to coat the other ingredients. Cook for 2 minutes.

8. Add coconut milk and half the cilantro to pan, stir. Bring to a boil then reduce heat to simmer. Cook for 5 minutes.

9. Add salt, the rest of the cilantro, tomato and 1 tsp lemon juice to curry. Simmer for an additional 2 minutes.

10. Remove from heat. Serve hot with roti or plain naan.

Serves: 4

Notes&Tips:

• Red curry has a bolder, spicier taste than yellow curry. Here, the use of coconut milk helps to tame some of that bold, spicy-ness but the flavor of the red curry still comes through.

• I always like adding vegetables to my curries. It is how I grew up eating curries. There was always some sort of vegetable to go along with the meat or seafood.

• This curry was very vibrant to look at and I could not wait to eat it. It did not disappoint! A bit spicy, but very delicious.

• Red Curry Prawns with Potato & Chickpeas can be served with rice, also. I happen to like prawns or shrimp curry with roti/naan better than with rice.